Overlooking the sea, Campeche has a culinary scene of its own that abounds in fresh seafood. Its gastronomic identity is enriched by Mayan, Caribbean and Spanish influences; but also by its natural legacy, as part of the Yucatan Peninsula. All this depth is present in its flavors. Moro crab, pompano, dogfish, giant shrimp, snapper or squid are enriched with local ingredients such as coconut, chaya, achiote, sour orange, habanero chili, tomatillo, tamarind or cashew.
These 10 dishes are a sample of the culinary identity and maritime wealth of Campeche:
1.-Pan de Cazón
Corn tortillas stacked, with black bean spread, filled with stewed local dogfish, and bathed in the traditional tomato and habanero chili salsa. Served with avocado slices and pickled onion as topping.
2.-Camarones al Coco
Whole giant shrimp, battered and covered in finely grated coconut, which achieves a golden and crunchy texture. Served with mango, apple or tamarind sauce.
3.-Pámpano en Verde
Fillets of pompano in a lush green sauce, made of tomatillos, green chilis and peas; flavored with parsley, garlic and cambray onion. Served with avocado and white rice.
4.-Manitas de Cangrejo
Whole claws of stone crab, cooked and served with butter sauce and fresh green salad.
5.-Cocktail Campeche
Seafood mix that combines shrimp, snail, octopus and squid, with oysters and crab meat. Marinated in sour orange, with red onion, avocado and habanero chili. Served cold.
6.-Tamales de Cazón
Tamales in corn leaf (holoch), filled with dogfish stewed in tomato and habanero sauce. Steamed with epazote leaves. Served with beans and pickled onion.
7.-Filete Tikin - xic
Butterfly cut amethyst, marinated in achiote sauce; steamed or cooked in pib (underground) wrapped in banana leafs with slices of onion, peppers, tomato, epazote and chili.
8.-Pickled Octopus
Octopus marinated and cooked in sour orange, vinegar, olive oil, garlic and herbs; with slices of onion, peppers and roasted xcatic chilies.
9.-Fish Joroches
White corn dough balls with chaya leaves, in bean sauce. They are filled with sea bass stewed in tomato and habanero sauce. Served with fried plantain.
10.-Shrimp-stuffed Calamari
Squid in its ink, stuffed with minced shrimp and crab, with tomato, olives, garlic, lemon, herbs and olive oil.
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